The technology of drying plums has three phases. The first phase consists of preliminary procedures like washing and cleaning of the fruits from all extraneous matter.The second phase is drying, when most of the water is extracted from the fruit, which enables long lasting preservation of the dried fruit on the room temperature. The third phase are secondary procedures when the dried plums (or prunes) are packed and stored. The drying is mostly convective (drying by warm air) in various types of dry-kilns. In order to achieve the most efficient drying, it is important to know the capacity of dry-kilns and the proportion of dried food production (the proportion of finished dried product and raw material).